Festive Rum Fruitcake with White Chocolate

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Festive Rum Fruitcake with White Chocolate
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 10 h. 15 min.
Ready in
Calories:
214
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories214 kcal(10 %)
Protein4.2 g(4 %)
Fat3.9 g(3 %)
Carbohydrates33 g(22 %)

Ingredients

for
24
Ingredients
250 grams
125 milliliters
500 grams
1 packet
50 grams
1 packet
1 small bottle
1 pinch
2
medium Eggs (Size M)
1 cup
Double cream (125 grams)
125 milliliters
lukewarm Milk
50 grams
50 grams
grated Shell (of an untreated orange)
150 grams

Preparation steps

1.

Rinse raisins, drain well and soak overnight in rum.

2.

Mix flour and dry yeast. Mix sugar, vanilla sugar, butter, vanilla flavor, salt, eggs, double cream and milk together and add to flour mixture. Process everything with dough hook of a hand mixer until smooth. Cover with a tea towel and let rise for 30 minutes.

3.

Fnely dice candied fruit. Rinse orange, wipe dry and grate peel finely. Knead fruit together with raisins into dough. Pour mixture into a greased bundt cake pan 24 cm (approximately 9 1/2 inches) in diameter and let rise for 20–25 minutes. Bake in a preheated oven at 180°C (approximately 350°F) for about 50 minutes.

4.

Let cool for 10 minutes in pan, then place on a wire rack and leave to cool.

5.

Melt chocolate melt in a double boiler and add melted chocolate to a small plastic bag. Cut off one small corner and pipe chocolate shapes onto a lined baking sheet. Decorate cooled cake with remaining chocolate.

6.

Let chocolate shapes harden.

7.

Decorate cake with chocolate shapes and serve.